SOUTHWEST RIBLETS

Southwest Riblets image

15 minutes is all you need to prepare a spicy sauce for appetizer-style riblets that are finger-licking-good!

Provided by Betty Crocker Kitchens

Time 1h50m

Yield 42

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
1 small onion, chopped (1/4 cup)
1/2 teaspoon ground red pepper (cayenne)
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 ounce unsweetened baking chocolate, grated
1 cup water
2 tablespoons cider vinegar
1 can (6 ounces) tomato paste
2 tablespoons sugar
3-pound rack fresh pork back ribs, cut lengthwise across bones in half

Steps:

Heat oil in 1-quart saucepan over medium heat. Cook onion in oil 2 minutes, stirring frequently. Stir in red pepper, garlic and salt; reduce heat to low. Cover and cook 5 minutes, stirring occasionally. Stir in chocolate until melted.
Pour water, vinegar and tomato paste into food processor or blender. Add onion mixture and sugar. Cover and process, or blend, until well blended.
Heat oven to 375°. Cut between pork back ribs to separate. Place in single layer in roasting pan. Pour sauce evenly over pork. Bake uncovered 30 minutes; turn pork. Bake 45 to 55 minutes longer or until ribs are tender.

Nutrition Facts : Calories 80, Carbohydrate 2 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Appetize, Sodium 75 mg